Beef and Barley Soup
A Uncategorized recipe with bacon, beef chuck roast or steak cut into 1-inch pieces, large onions chopped about 2 c. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
Fry bacon in Dutch oven over medium heat until crisp.
bacon(5 slices)medium potatoes cut into 1/2-inch pieces(3)medium carrots sliced about 1 c(2)medium stalks celery sliced(2) - 2
Remove bacon and drain on paper towel.
bacon(5 slices) - 3
Cook and stir beef pieces, onions and garlic in bacon fat in Dutch oven until beef is brown.
bacon(5 slices)beef chuck roast or steak cut into 1-inch pieces(1 lb)large onions chopped about 2 c(2)garlic finely chopped(2 cloves)10 1/2 oz cans condensed beef broth(2)medium potatoes cut into 1/2-inch pieces(3)4 oz can mushroom stems and pieces(1) - 4
Stir in broth, water, barley, paprika, salt, caraway seed and marjoram.
10 1/2 oz cans condensed beef broth(2)water(2 c)regular barley(1/4 c)paprika(1 1/2 tsp)salt(1 tsp)caraway seed(1/4 tsp)dried marjoram leaves(0.1 tsp) - 5
Heat to boiling; reduce heat.
- 6
Cover and simmer 1 1/2 hours.
- 7
Stir in potatoes, carrots, celery, tomatoes, frozen peas and mushrooms (with liquid).
medium potatoes cut into 1/2-inch pieces(3)medium carrots sliced about 1 c(2)medium stalks celery sliced(2)16 oz can stewed tomatoes(1)10 oz pkg frozen green peas broken apart(1)4 oz can mushroom stems and pieces(1) - 8
Heat to boiling; reduce heat.
- 9
Cover and simmer until vegetables are tender, 30 to 40 minutes.
- 10
Crumble bacon; sprinkle over soup.
bacon(5 slices)
Rate this recipe
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Beef and Barley Soup
A Uncategorized recipe with bacon, beef chuck roast or steak cut into 1-inch pieces, large onions chopped about 2 c. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
10 steps- 1
Fry bacon in Dutch oven over medium heat until crisp.
bacon(5 slices)medium potatoes cut into 1/2-inch pieces(3)medium carrots sliced about 1 c(2)medium stalks celery sliced(2) - 2
Remove bacon and drain on paper towel.
bacon(5 slices) - 3
Cook and stir beef pieces, onions and garlic in bacon fat in Dutch oven until beef is brown.
bacon(5 slices)beef chuck roast or steak cut into 1-inch pieces(1 lb)large onions chopped about 2 c(2)garlic finely chopped(2 cloves)10 1/2 oz cans condensed beef broth(2)medium potatoes cut into 1/2-inch pieces(3)4 oz can mushroom stems and pieces(1) - 4
Stir in broth, water, barley, paprika, salt, caraway seed and marjoram.
10 1/2 oz cans condensed beef broth(2)water(2 c)regular barley(1/4 c)paprika(1 1/2 tsp)salt(1 tsp)caraway seed(1/4 tsp)dried marjoram leaves(0.1 tsp) - 5
Heat to boiling; reduce heat.
- 6
Cover and simmer 1 1/2 hours.
- 7
Stir in potatoes, carrots, celery, tomatoes, frozen peas and mushrooms (with liquid).
medium potatoes cut into 1/2-inch pieces(3)medium carrots sliced about 1 c(2)medium stalks celery sliced(2)16 oz can stewed tomatoes(1)10 oz pkg frozen green peas broken apart(1)4 oz can mushroom stems and pieces(1) - 8
Heat to boiling; reduce heat.
- 9
Cover and simmer until vegetables are tender, 30 to 40 minutes.
- 10
Crumble bacon; sprinkle over soup.
bacon(5 slices)
Rate this recipe
